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🍽️ Tender white asparagus with creamy hollandaise

641 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• salt
• 1 tsp butter
• 2 tbsp lemon juice
• 1 pinch sugar
• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine
• 1 tbsp lemon juice
• salt
• white pepper (from the mill)
• chive rolls (for garnish)

Instructions

1. 1. Peel the white asparagus thoroughly using a vegetable peeler.
2. 2. Trim off the woody, lower ends of the asparagus stalks.
3. 3. Fill a large pot with plenty of water.
4. 4. Add 1 teaspoon of salt, some butter, lemon juice, and sugar to the water.
5. 5. Bring the water to a boil.
6. 6. Add the prepared asparagus to the boiling water.
7. 7. Cook the asparagus for about 25 minutes until tender.
8. 8. Melt the butter in a small saucepan.
9. 9. Skim off the white foam from the surface of the melted butter.
10. 10. Place the egg yolks and wine in a heatproof metal bowl.
11. 11. Place the bowl over a pot of hot, but not boiling, water (bain-marie).
12. 12. Whisk the egg yolk and wine mixture until creamy.
13. 13. Remove the bowl from the heat briefly to prevent curdling.
14. 14. Add the warm butter drop by drop while stirring constantly.
15. 15. Continue adding the butter in a thin stream until the sauce is creamy.
16. 16. Ensure that the egg mixture does not curdle.
17. 17. Season the finished hollandaise with a little lemon juice, salt, and pepper.
18. 18. Serve the sauce together with the asparagus.
19. 19. Garnish the dish with fresh chives.

Nutrition per serving

• kcal: 641
• Protein: 13 g · Fett/Fat: 60 g · Carbs: 12 g